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  1. Megan Booth

    https://fst.osu.edu/our-people/megan-booth

    Megan Booth booth.310@osu.edu 330D Parker Food Science and Technology Building 2015 Fyffe Road Dr. Devin Peterson ...

  2. Shivani Badiger

    https://fst.osu.edu/our-people/shivani-badiger

    Shivani Badiger badiger.3@osu.edu 266M Food Science and Technology Building 2015 Fyffe Road Dr. Rafael Jimenez-Flores ...

  3. Ahmed Elghozlany

    https://fst.osu.edu/our-people/ahmed-elghozlany

    Ahmed Elghozlany elghozlany.1@buckeyemail.osu.edu 220D Parker Food Science and Technology Building 2015 Fyffe Road Dr. Ahmed Yousef Dr. Lynn Knipe ...

  4. Ohio Community Development Program Review

    https://extension.osu.edu/strategic-initiatives/ohio-community-development-program-review

    The OSU Extension community development program review is the second of a series of OSU Extension reviews. Purpose The purpose of a program review is to guide program development on a continual basis. A program review is a process that evaluates the statu ...

  5. 4-H Professionals' Inservice

    https://extension.osu.edu/events/4-h-professionals-inservice-0

    ...

  6. 4-H Professionals' Inservice

    https://extension.osu.edu/events/4-h-professionals-inservice

    ...

  7. Celebration of Youth: 4-H Grows Here

    https://extension.osu.edu/events/celebration-youth-4-h-grows-here

    An Evening of Ohio Wine and Food in Support of 4-H Youth ...

  8. Animal Science- Hazard Communication Plan and SOPs

    https://agsafety.osu.edu/programs/cfaes-osha/livestock-handling-safety/animal-science-hazard-communication-plan-and-sops

    Hazard Communication Program The purpose of the Hazard Communication Program (HazCom) is to ensure employees are aware of hazardous chemicals in the workplace and are provided information regarding the potential hazards associated with exposure to these c ...

  9. Food Carbohydrates

    https://fst.osu.edu/courses/fdscte-7641

    FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Graduate 2.0 FDSCTE 7641.pdf Dr. Yael Vodov ...

  10. July 2019 Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/july-2019-highlights

    We are pleased to announce the 2019 OSU FST Hall of Distinction recipients: Dr. Dennis Heldman Ms. Beth Kloos Ms. Karen Milley Dr. John Mount Dr. Rodney Plimpton- posthumous Dr. Henry Randolph- posthumous Mark your calendar and plan to join us on October ...

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